Buttermilk Chicken Thighs Recipe: Crispy Fried Option
These crispy fried buttermilk chicken thighs are packed with flavor and crunch.
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Whisk
- Resealable plastic bags
- Dutch oven or deep skillet
- Cooking thermometer
- Instant-read meat thermometer
- - Tongs
- Wire cooling rack
- - Paper towels
- Serving platter
Ingredients
Marinade
- 2 cups buttermilk
- 1 tbsp Dijon mustard
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp cayenne pepper
- chicken thighs bone-in or boneless, skin-on for extra crispiness
Coating
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tbsp garlic powder
- 1 tbsp onion powder
For Frying
- 5 cups vegetable oil for deep frying
Instructions
- In a large bowl, mix buttermilk, Dijon mustard, salt, pepper, and cayenne until well combined.
- Place chicken thighs in a resealable plastic bag. Pour the marinade over them, seal, and refrigerate for at least 2 hours, or overnight for best results.
- In another plastic bag, combine flour, baking powder, garlic powder, and onion powder.
- Remove chicken from the marinade and shake in the flour mixture until coated. For extra crunch, dip back in marinade and recoat with flour mixture.
- Heat oil in a heavy skillet or Dutch oven to 350°F (175°C).
- Fry chicken in batches for 12-15 minutes or until golden brown and internal temperature reaches 165°F (74°C).
- Drain on a wire rack set over a baking sheet. Serve hot.
Notes
Double-coating the chicken creates an extra crispy crust. Ensure oil is at the correct temperature to avoid greasy chicken.